Apple, Cabbage and Ginger Soup

Fresh, spicy and delicious this is a great way to use up a few windfalls and a bit of cabbage. But, a big but, it’s essential to have some good chicken stock to back up the flavour.

Shred half a large white cabbage and chop three onions and four green apples. Turn them over in melted butter, then put a lid on the pan and sweat for about ten minutes until soft but not, absolutely not, brown. Add a clove of garlic crushed with salt, a small piece of finely chopped fresh ginger and a litre of chicken stock (…made from that carcass you were going to throw away……see making stock ) Simmer a few more minutes until the cabbage is tender. Then blend, reheat, taste, season and serve. Very quick, very nice!